I had yesterday a Brunch with an Overseas Visitor at Home.....so a lot of the things i make myself was actually served on that Brunch( which turned out to be Brunch, Lunch & Dinner ...) it included, cooked & smoked Ham, smoked Farmers Ham, Austrian style Bauernspeck, Blue Cheese, Kochkaese (boiled cheese) , Grain Bread, Pickles , Potatosalad....

Here the Pictures:

Potatosalad

cooked and slightly smoked Ham

Austrian style Bauernspeck

smoked Farmers Ham

Grain Bread

Blue Cheese and Kochkaese

The Brunch

The Farmersham and Bauernspeck are both made with dry cure and after drying off they would be cold smoked for a couple of days and than further weeks of airdrying .

Regular cooked ham i give a wet cure than cook it in a bag with veggie broth ...after this i let it cool down and unpack dry off and smoke it for appr 2 hrs .

Grain Bread , well i don't follow much recipes for making bread anymore its more after "feeling" ...something that comes along by doing this as Profession in the past.

I was having look at my Calendar and thought that it is likely for my Austrian Farmersham to be ready...so i went and took off the strings and started to slice....the result? It tastes as it looks :-) Have a look :

while this is ready to eat the Prosciutto (in Ash) will only be ready in about 2 months (i guess)